What’s the holiday season without a romantic comedy, especially one set in New York at Christmas with Bloomingdale’s, Wollman Rink, the Waldorf Astoria, and Serendipity 3 as locations. I’ll admit, after I saw this film for the first time I joined the crowds in line to try the famous Frrrozen hot chocolate and debate destiny but later felt less guilty about it when I learned that Andy Warhol declared it his favorite sweet shop, Marilyn Monroe had a table there, and Jackie Kennedy even tried to buy the recipe of Frrrozen Hot Chocolate (which is now available in the book Sweet Serendipity) for an event she was throwing . I spent my dad’s 50th birthday there, my own birthday, my cousin’s graduation party and a couple romantic dates. With these warm late night memories on my mind I made my version of their Catcher in the Rye bistro sandwich and of course, Frrrozen Hot Chocolate.

Ingredients:

Catcher in the Rye Sandwich:

Rye Bread

Roma Tomato cut into slices

Boston Bib Lettuce

Bacon

Chicken Breasts pounded out

1 Lemon

Sprig of Fresh Rosemary roughly chopped

Muenster Cheese

Russian Dressing (I make my own, ingredients as follows):

1/2 cup Mayonnaise

1/4 cup Ketchup

1 teaspoon Tomato Paste

1 TBS Drained Horseradish

1/2 TBS Minced Onion

Rub the chicken breasts with about a Tablespoon of olive oil, rosemary, juice of 1 lemon and salt & pepper. On a hot grill cook the chicken on each side until done all the way through.

Cook the bacon, I use my grandma’s cast iron skillet, until nice and crispy.

To make the Russian dressing: Add the mayonaise, ketchup, tomato paste, horseradish, and onion in a container with a lid, shake until all ingredients are mixed. It’s that simple. I can’t remember the last time I bought pre-made dressings.

Cover each piece of bread with the dressing, muenster cheese, tomato, bacon, lettuce and top with grilled chicken. Badda-Bing, Badda-Boom.

Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted (I just used the microwave). Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.

In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy with a spoon or a straw… .or both!

In a medium pot, bring all of the ingredients to a gentle boil over medium heat. Reduce the heat, keeping the cider at a low simmer for 15 minutes. Strain through fine sieve. Add brandy and serve warm, garnishing with star anise.

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Visual storytellers Jamie Beck and Kevin Burg unfold tales of fashion, travel, truth and beauty. Through photographs, videos, and their own invention, Cinemagraphs, they create new worlds — from their New York City workspace, Ann Street Studio. May you find something here to inspire you.